Reviewed: Aug. 13, 2007

I had a little trouble deciding how many graham crackers to use..finally decided one cracker was half of one large unbroken one. It turned out great, even though I mixed the marshmallows into the whipped cream when they were still a bit warm. I think the topping would have been lighter and fluffier if I hadn't been in a hurry. The raspberry filling is great.

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Beth Moore

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Reviewed: Jul. 18, 2007

CHOCOLOATE LOVERS PAY ATTENTION! Instead of regualar grahms, use chocolate grahms. Also, after about an hour in the freezer drizzle with hersheys syrup!

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CORILEE

Cooking Level: Intermediate

Home Town: Springport, Michigan, USA

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Reviewed: Jul. 4, 2007

i agree, the graham cracker ratio is way off. it must mean 24 small sections of crackers. but otherwise a great treat. i also used mini marshmallows since they melt faster.

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Mommyto2

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2007

This was good, but next time I'm going to try using crushed oreos instead of graham crackers. I also might put it in a slightly smaller pan like 8x10 size to make it a little thicker. Even so, a half of a box of graham crackers was plenty..

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BROOKSANDBRIANA

Cooking Level: Intermediate

Home Town: Boulder Junction, Wisconsin, USA

Living In: Piqua, Ohio, USA

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Reviewed: Feb. 4, 2007

i totally messed this one up! the directions are not clear, does 24 ghraham crackers mean 24 wafers (4 cups crushed) or 6 wafers x 4 because there is a perforation of 4 on one graham cracker wafer. well i used 24 wafers and the crust came up the pan almost half way. when i added the frozen berries to the gelatin mixture, the geletin started to set up before the berries melted. i'm sure this is a yummy dessert but i'm dissapointed how it turned out. thick dry crust and not much of a raspberry layer. the marshmallow whip cream top came out good. back to the drawing board. maybe i'll try with 6 wafers and thawed berries

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showgirl

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Reviewed: Jul. 14, 2006

Delicious!! The topping when I put it on thought it would be runny but it sets up soo nice and was a good change from regular cool whip! It's a keeper! Thank you!!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Jul. 2, 2006

I put more Raspberry Gelitan in it because it came out kinda thin but otherwise it was good.

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Sandee

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Reviewed: Sep. 6, 2005

AMAZING! Oh so easy and tastes great. As I live in the semi-tropics of Australia, fresh reasberries are 1. hard to come by, and 2. so expensive that I refuse to buy them, I love that this recipe calls for frozen, but you could use fresh if you had them on hand. Didn't bother about the crumble topping, this recipe is amazing without it. Congratulations Carol on such a fantastic and easy recipe.

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ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Jul. 12, 2005

This was a delicious dessert that was the first to go when I made it for a church potluck luncheon. Easy to make as well! I also added a few fresh raspberries on top, for show.

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ATHENAM14

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Reviewed: Sep. 9, 2004

I liked the raspberry part. The top left a little to be desired.

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ONEOF3HOBBIES

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Reviewed: Sep. 24, 2001

So easy and Raspberry licious

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11111

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Reviewed: Jul. 22, 2000

Easy and very tasty. I used raspberries from my own back yard and got a light, refreshing and delicious dessert. I used Graham Cracker crumbs for the bottom layer, and had to use almost the entire box. I think the recipe asks for too small a quantity of graham cracker crumbs - it would not quite cover the pan bottom and it would be too thin.

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